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Il Fornaio restaurants are renowned for their authentic Italian cuisine, and what could be more Italian than a plate of delicious pasta? Executive Chef Maurizio Mazzon has compiled his favorite recipes, using classic ingredients that represent every region of Italy. From Piemontes Cannelloni alla Montanara, infused with their intoxicating flavor of truffles, to Calabrias best-tasting pork dishes like spicy Rigatoni alla Calabrese, each home-style specialty is not to be missed. Chef Mazzon also gives step-by-step instructions for making peerless fresh pastas, including ravioli, cannelloni, cappelacci, fettuccine, and simple spaghetti. The photographs alone are enough to make anyone want to try these recipes. Like the best-selling Il Fornaio Baking Book before it, The Il Fornaio Pasta Book is a dazzling invitation to all Italians at heart to eat and be merry.
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Über die Autorin bzw. den Autor
Maurizio Mazzon, a native of the Veneto region, developed his extensive knowledge of Italian cuisines working at various restaurants throughout Italy and the U.S. He began his career at Il Fornaio in 1989 and is now vice president and executive chef, over
Michael Lamotte, a native of the San Francisco Bay Area, has been shooting photographs for over 20 years.
Michael Lamotte, a native of the San Francisco Bay Area, has been shooting photographs for over 20 years.
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The Il Fornaio Pasta Book: Authentic Recipes Celebrating Italy's Regional Pasta Dishes
Anbieter: World of Books (was SecondSale), Montgomery, IL, USA
Verkäuferbewertung 5 von 5 Sternen
Hardback. Zustand: Good. Food is more than sustenance for Italians. It is their history, their culture, and their legacy. And the food that is the most Italian is pasta. No other food is so universally prepared, consumed, and loved. The Il Fornaio Pasta Book is a personal collection of executive chef Maurizo Marron's favorite pasta dishes, gathered from all twenty regions of Italy - from Piedmont in the north to Calabria at the tip of the boot. The beauty of pasta lies in its simplicity. Flour, water, and a few other basic ingredients form the basis of an almost endless variety of dishes. Each region of Italy is fiercely proud of their specialties and use completely distinctive ingredients to create unforgettable flavors. Frenette con Pesto alla Genovese features pesto, widely thought to have originated in Liguria. Cappellacci are a favorite in Emilia-Romagna. These hat-shaped pasta are especially delicious when stuffed with butternut squash, parmesan, and walnuts. Along the southern shores, shellfish influences many dishes including the classic Vermicelli alle Vongole, which pairs firm, but tender thin strands of pasta with clams in an aromatic garlic-white wine sauce. Introductory chapters give step-by-step instructions for making fresh pastas, including ravioli, cannelloni, cappelacci, fettuccine, and simple spaghetti. Unusual ingredients are defined in the glossary, while hard-to-find foods can be ordered using the handy source list. Stunning photographs of the home-style recipes will tempt you to try each one - and then go back and try them all again. Bestandsnummer des Verkäufers 00102110151
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The Il Fornaio Pasta Book: Authentic Recipes Celebrating Italy's Regional Pasta Dishes
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Zustand: very_good. Fast Free Shipping â" Very Good condition book with a firm cover and clean pages. Shows normal use and some light wear or limited notes markings. A solid, nice copy to enjoy. Bestandsnummer des Verkäufers GWV.0811830160.VG
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The Il Fornaio Pasta Book: Authentic Recipes Celebrating Italy's Regional Pasta Dishes
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The il Fornaio Pasta Book : Authentic Recipes Celebrating Italy's Regional Pasta Dishes
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Zustand: Good. illustrated edition. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good. Bestandsnummer des Verkäufers 10833775-75
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The il Fornaio Pasta Book : Authentic Recipes Celebrating Italy's Regional Pasta Dishes
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Zustand: Good. illustrated edition. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good. Bestandsnummer des Verkäufers 10833775-75
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The il Fornaio Pasta Book : Authentic Recipes Celebrating Italy's Regional Pasta Dishes
Anbieter: Better World Books: West, Reno, NV, USA
Verkäuferbewertung 5 von 5 Sternen
Zustand: Very Good. illustrated edition. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good. Bestandsnummer des Verkäufers 4643155-6
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The il Fornaio Pasta Book : Authentic Recipes Celebrating Italy's Regional Pasta Dishes
Anbieter: Better World Books: West, Reno, NV, USA
Verkäuferbewertung 5 von 5 Sternen
Zustand: Good. illustrated edition. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good. Bestandsnummer des Verkäufers 7457422-75
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The Il Fornaio Pasta Book: Authentic Recipes Celebrating Italy's Regional Pasta Dishes
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The Il Fornaio Pasta Book: Authentic Recipes Celebrating Italy's Regional Pasta Dishes
Anbieter: World of Books Inc, Montgomery, IL, USA
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Hardback. Zustand: Good. Food is more than sustenance for Italians. It is their history, their culture, and their legacy. And the food that is the most Italian is pasta. No other food is so universally prepared, consumed, and loved. The Il Fornaio Pasta Book is a personal collection of executive chef Maurizo Marron's favorite pasta dishes, gathered from all twenty regions of Italy - from Piedmont in the north to Calabria at the tip of the boot. The beauty of pasta lies in its simplicity. Flour, water, and a few other basic ingredients form the basis of an almost endless variety of dishes. Each region of Italy is fiercely proud of their specialties and use completely distinctive ingredients to create unforgettable flavors. Frenette con Pesto alla Genovese features pesto, widely thought to have originated in Liguria. Cappellacci are a favorite in Emilia-Romagna. These hat-shaped pasta are especially delicious when stuffed with butternut squash, parmesan, and walnuts. Along the southern shores, shellfish influences many dishes including the classic Vermicelli alle Vongole, which pairs firm, but tender thin strands of pasta with clams in an aromatic garlic-white wine sauce. Introductory chapters give step-by-step instructions for making fresh pastas, including ravioli, cannelloni, cappelacci, fettuccine, and simple spaghetti. Unusual ingredients are defined in the glossary, while hard-to-find foods can be ordered using the handy source list. Stunning photographs of the home-style recipes will tempt you to try each one - and then go back and try them all again. Bestandsnummer des Verkäufers CIN0811830160G
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The Il Fornaio Pasta Book: Authentic Recipes Celebrating Italy's Regional Pasta Dishes
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Hardcover. Zustand: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less. Bestandsnummer des Verkäufers G0811830160I4N00
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